Put the rhubarb in a pan with the orange zest and juice, half the sugar, 1 tsp vanilla extract and 1 tablespoon water. Cook over a low heat, or until the rhubarb is beginning to break down about 8 minutes. Set aside to cool slightly.
Meanwhile put the rice, milk and remaining sugar and vanilla extract into a pan, bring to the boil stirring frequently so that the rice doesn’t catch, reduce the heat, then cook until the rice is tender and most of the milk has been absorbed. This will take about 15-20 minutes. Remove form the heat and allow to cool slightly.
Pour the rhubarb into an oven proof dish, or 4 x 250ml ramekins, spoon the rice pudding on top. Heat grill to hot, sprinkle over the 4 tablespoons of sugar then set under the hot grill until bruléed. Remove, allow the top to harden for a few minutes then serve.
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